Roasted Cabbage Steaks with Caraway Vinaigrette

2
Total Time
42 min
Prep
15 min
Cook
27 min
Serves
8
Difficulty
Easy
This recipe originally published in Bobby Flay FIT has been modified slightly for WW with permission.

Ingredients

caraway seeds

1 tsp

sherry vinegar

¼ cup(s), aged-variety recommended

Dijon Mustard

1 Tbsp

fresh thyme

1 tsp, finely chopped

kosher salt

1½ tsp, divided (or to taste)

black pepper

¼ tsp, freshly ground, divided (or to taste)

extra virgin olive oil

¼ cup(s)

uncooked red cabbage

1 head(s), medium, medium size

uncooked green cabbage

1 head(s), large, medium size

Instructions

  1. In a small, dry sauté pan, toast caraway seeds over low heat, stirring frequently, until just fragrant, 1-2 minutes. Transfer to a cutting board; lightly crush toasted seeds with the bottom of a cool pan.
  2. In a small bowl, whisk together vinegar, mustard and thyme; season with 1 tsp salt and 1/8 tsp pepper. Slowly whisk in oil until emulsified and then stir in caraway seeds; let sit at room temperature while you prepare cabbage.
  3. Preheat oven to 400°F. Line a large rimmed baking sheet with parchment paper.
  4. Remove tough outer leaves from cabbages; slice four 1-inch-thick rounds from each cabbage (you will have the thinner ends of the cabbages leftover. Reserve those. Thinly slice and use in a stir-fry, soup or salad).
  5. Place cabbage rounds on prepared pan; coat both sides with cooking spray. Season cabbage with remaining 1/2 tsp salt and 1/8 tsp pepper. Roast cabbage until soft and lightly golden brown, about 25 minutes. Remove to a platter; immediately spoon vinaigrette over top.
  6. Serving size: 1 cabbage round plus 1 heaping Tbsp vinaigrette

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